This crème brûlée with blood orange hearts perfectly suited for St. Valentine’s Day or romantic meetings.
All charm of crème brûlée, to my mind, consists of a fairy combination of textures: a thin caramel crust is hiding behind a gentle vanilla custard. Delicate hints of the blood orange add freshness and playfulness.
This easy to prepare dessert looks very impressive and I’m sure that it will win the heart of your beloved!
- 500 g Heavy cream
- 80 g Granulated sugar + 4 tbsp for caramelized top
- 4 Large egg yolks
- 1 Vanilla bean
- 1 Blood orange
- Slice the vanilla bean lengthways with a knife and scrape out vanilla seeds into the cream mixture. Peel orange zest.
- In medium saucepan combine heavy cream, vanilla seeds and orange zest. Bring it to a boil, continuously whisking. Remove cream from fire and strain through a sieve.
- Whisk egg yolks with sugar. Slowly drizzle a part of hot cream into the yolks, while continuously whisking. Add the rest of cream to yolk mixture, stir to combine.
- Pour cream mixture evenly into ramekins and place the ramekins into a large cake pan or roasting pan. Pour enough boiling water into pan until water covers half of the height of the ramekins.
- Put the pan in the oven preheated to 150°C for ~50-60 minutes. Bake just until the crème brûlée is set, but still trembling in the center.
- Refrigerate for about 2-3 hours.
- Cut the orange into thick slices (about 3-4 mm) and give a heart shape with a knife or scissors.
- Before serving place the orange hearts over the crème brûlée and spread the sugar evenly on top. Using a torch, melt the sugar and make a crispy top.
- For easily peeling of lemon zest you can use a fine grater. At the same time try not to touch the white part under the zest, because it may make your dessert bitter.
- While stirring the ingredients you shouldn’t whisk the liquid intensively, so that a cream don’t get air and there are no bubbles on the surface of dessert.
- If you don’t have a gas torch you can put a dessert sprinkled with the sugar and the powdered sugar in the oven preheated to a maximum temperature in the "grill" mode.
- Bon Appetit!